These easy Banana Chocolate Chip Cookies are soft with a cake-like texture. If you love banana bread you are sure to love these sweet morsels.
Soft and irresistible, chocolate and bananas are just a match made in heaven. They are a great way to use over-ripe bananas and are impossible not to love! If you love the banana and chocolate combo, be sure to check out: Banana chocolate chip muffins and our chocolate peanut butter banana smoothie.
So Soft – So Delicious!
These banana chocolate chip bites are the sweet cousin to banana bread. All the banana flavor you love with a pop of chocolate that, let’s face it, we all need!
While we love bananas at my house there are many times we cannot eat them fast enough. That’s when I love to make this sweet treat. It’s a great way to mix it up the banana baked goods. Although we do love a good banana bread.
You could even take them up a notch and add some chopped nuts, we especially love walnuts. Just a fun texture and flavor to add to the mix.
How to Make Banana Chocolate Chip Muffins
In mixing bowl beat butter until creamy (about 2 minutes). Add sugar and beat an additional minute. Add banana, egg and vanilla extract (Mix on low until combined)
In separate bowl whisk flour, baking powder, and salt. Add dry ingredients to wet ingredients (Mix on low just until combined)
Fold in chocolate chips. Scoop small balls of dough onto parchment lined baking sheets
Bake at 375 degrees for 10-12 minutes. Remove and cool 5 minutes.
Cookies will be soft and muffin-like
Recipe FAQ
Can you use yellow bananas? You should use bananas that are ripe, so preferably super spotty and brown bananas. If all you have is yellow bananas I would try to ripen them as quickly as possible. You can place the unwrapped bananas on a foiled lined cookie sheet and bake in the oven at 300 degrees for 15-20 minutes until the peels are completely black.
Do you chill the dough? Chilling the dough isn’t always required but it can help your cookies not spread as much. You can chill it for 30-60 minutes to help solidify the fat in the cookie dough.
Room temperature ingredients? Using room temperature ingredients is always a good idea because its easier to mix the ingredients successfully. Creaming cold butter is much harder than creaming room temperature butter. Your batter will turn out more creamy and more delicious if you use room temperature ingredients.
Method for mashing bananas? An easy way to mash bananas requires just 2 tools. Use a Tupperware container and a fork/spoon. Mash it until fully smooth!
Additions + Storing Tips
Additions / Variations
- Oatmeal
- Peanut Butter
- M&Ms
- Coconut: dried sweetened coconut flakes
- Applesauce
- Different types of chocolate chips
- Pecans or Walnuts
Storing / Freezing
Keep these at room temperature in an airtight container for up to a week. You can freeze this cookie dough? You can pre-portion out your cookies and roll into balls. Place into a Ziploc bag with no air for up to 3 months.
How to keep them soft? If you feel like your cookies tend to get hard quickly you can try storing your cookies in a container with a slice of bread. The bread will get stale instead of your cookies getting stale!
For more cookie recipes, check out:
- Pumpkin Chocolate Chip Cookies
- Soft Brown Sugar Cookies
- The Best Peanut Butter Cookies
- Lemon Sugar Cookies
Banana Chocolate Chip Cookies Recipe
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Ingredients
- 1/2 c. (1 stick) butter, room temperature
- 1/4 c. brown sugar, packed
- 1/4 c. granulated sugar
- 1/2 c. mashed ripe banana
- 1 egg
- 1 tsp. vanilla extract
- 1 1/3 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. coarse kosher sea salt
- 1 c. milk or semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats, set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter until creamy, about 2 minutes on medium speed. Add sugar and beat for an additional minute.
- With mixing speed on low, add banana, egg, and vanilla extract. Mix until combined.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined. Fold in chocolate chips with a spatula or wooden spoon.
- Using a standard size cookie scoop, scoop balls of soft dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges begin to brown. The cookies will be soft and muffin-like.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
I chose this recipe because the banana is measured instead of counted. I made it exactly as written, using real unsalted butter and milk chocolate chips. They are fabulous! Mine look just like the photos except not as perfectly round because I used a tablespoon instead of a cookie scoop. 🙂 I baked for them 11 minutes. As they cooled the bottom got just a bit crunchy which was nice. The inside stayed soft and fluffy. I will try with semi-sweet chocolate chips for a more familiar chocolate chip cookie taste next time.
Thank you so much for sharing that with us! I am happy that you liked them! That’s exactly why we love them!
just made these and subbed bob’s red mill GF baking flour; they came out beautifully! wonderful cake-like texture!!
Thank you for sharing what you did & how it turned out! Glad you liked them!
These cookie are delicious! Everyone in the family loves them1 Thanks for a great recipe!
This cookie recipe sounds amazing. I don’t think I’ve ever made a cookie with banana in it but I will now. Thanks!
My daughter loved these cookie! They were a huge hit!